Butternut Squash And Italian Sausage Soup

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One of emeril lagasse's recipe that is so good. i usually use less broth (for a thicker soup), cream cheese instead of cream(b/c i like cream cheese), and sweet italian turkey sausage (leaner)....however any way you do it, it's delicious.

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Steps

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Preheat the oven to 400 degrees f.

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Lightly coat the squash halves with 1 teaspoon of the vegetable oil.

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Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper.

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Bake until very tender , about 45 minutes.

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When the squash is cool enough to handle , scoop out the flesh and reserve.

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Discard the peel.

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In a large saucepan over medium-high heat , add the remaining vegetable oil and , when hot but not smoking , add the sausage.

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Cook until golden brown , about 4 minutes.

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Add the onions and cook , stirring , until the onions wilted and starting to caramelize , about 6 minutes.

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Add the garlic , sage and marjoram , and cook , stirring , for 1 minute.

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Add the cooked squash and chicken stock , stir well to combine , and bring to a boil.

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Reduce the heat to low , and simmer for 30 minutes , stirring occasionally.

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With a hand-held immersion blender , or in batches in a food processor or blender , puree the soup.

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Strain through a fine me.

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Ingredients

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butternut squash, vegetable oil, salt, fresh ground black pepper, sweet italian sausage, onion, garlic cloves, fresh sage, sage leaves, fresh marjoram, low-fat chicken broth, cider vinegar, heavy cream, butter